Ham-and-Greens Pot Pie with Cornbread Crust

Southern Living
Ham-and-Greens Pot Pie with Cornbread Crust Recipe

Photo: Hector Sanchez; Styling: Karin Olsen

From bacon to carnitas to BBQ, pork has hit prime time nationally. This recipe featuring ham and the Southern staples greens and cornbread continues to be a go-to dinner for our food editors. 

Makes 8 to 10 servings


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4 cups chopped cooked ham
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth
1 (14-ounce) package frozen diced onion, bell pepper, and celery mix
1 (16-ounce) package frozen chopped collard greens
1 (15.8-ounce) can black-eyed peas, rinsed and drained
1/2 teaspoon dried crushed red pepper
vegetable cooking spray


Hands-On: 35 Minutes
Total: 1 Hours

Sauté ham in hot oil in a Dutch oven over medium-high heat 5 minutes or until lightly browned. Add 3 tbsp flour to Dutch oven, and cook, stirring constantly, 1 minute. Gradually add chicken broth, and cook, stirring constantly, 3 minutes or until broth begins to thicken.

Bring mixture to a boil, and add onion, bell pepper, and celery mix and collard greens; return to a boil, and cook, stirring often, 15 minutes. Stir in black-eyed peas and crushed red pepper; spoon hot mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Pour Cornbread Crust Batter evenly over hot filling mixture.

Bake at 425° for 20 to 25 minutes or until cornbread is golden brown and set. Top with Pimiento-Cheese Corn Sticks, if desired.

Note: We tested with Swanson 100% Natural Chicken Broth.














Created date

December 2002